Sanjeev Kapoor

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Corn Capsicum Masala  Recipe

Corns and capsicum with onion-tomato masala

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings : 4

Corn Capsicum Masala

Main Ingredients

Corn kernels, Green capsicums





Level Of Cooking



  • Corn kernels
    1 cup
  • Green capsicums
    2 medium
  • Onions
    2 medium
  • Ginger
    2 inch piece
  • Garlic
    10 cloves
  • Tomatoes
    2 medium
  • Fresh coriander leaves
    1/4 bunch
  • Oil
    3 tablespoons
  • Cumin seeds
    1/2 teaspoon
  • Red chilli powder
    1 teaspoon
  • Coriander powder
    1 tablespoon
  • Cumin powder
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Mawa (khoya)
    1/2 cup
  • Garam masala powder
    1 teaspoon
  • Salt
    to taste
  • Fresh cream
    1/4 cup


Step 1

Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside. Wash, halve and de-seed and dice capsicums into one centimeter sized pieces.

Step 2

Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add cumin seeds.

Step 3

When cumin seeds begin to change colour, add onions and sauté till golden brown. Add ginger-garlic paste and cook for two to three minutes.

Step 4

Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds. Add tomatoes and cook, stirring continuously, till oil separates.

Step 5

Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well. Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes.

Step 6

Stir in fresh cream and chopped coriander leaves. Serve hot.

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